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I would like to get a Japanese knife that looks great, cuts well but also can hold an edge. I have had global knives for 15 years and would like to upgrade.

As to length and steel I would be open to suggestions but this would hopefully come my goto knife for food preparation

1. Are you right handed? - Yes2. What type of knife are you interested in (gyuto, nakiri etc..) - I don't know3. What size knife are you looking for? 4. Do you prefer carbon or stainless steel?5. Do you prefer a western handle or a Japanese handle? - Japanese6. How much did you want to spend? - Up to $350/$4007. Do you know how to sharpen? - Not very well

Regards Chris

Adam Marr

Post subject: Re: Knife recommendation

Posted: Fri Aug 16, 2013 2:36 pm

Forum Moderator

Joined: Mon Apr 23, 2012 7:36 pmPosts: 3284

Most likely you're going to get a chef's knife (gyuto) if you're after the most used knife.

Most here will recommend a 240mm gyuto, I have and use a few 210mm's and 270mm's as well.....so it's very personal preference.

Perhaps a good idea is to look around this page and see what strikes your fancy:

I have been perusing the knives and there is a crazy amount to choose from

Based on what I have seen I have liked:Takeda GyutoMoritaka GyutoRichmond Laser Aogami Super

I also liked the designs of the Wa-Gyuto'sThe Konosuke ranges looks awesome (especially the Ginsai though at $500 just outside my price range)

Thoughts from looking through and reading the reviews.I would need a knife that is does not need as much case as some I read about for some of the knivesI also a like the idea of a thin knife (laser) but does that create issues as well or is a thicker knife better for vegetable work?

The Goko is a really good knife. It's stainless clad so it won't be as much of a chore to maintain and it's easy to sharpen so if you're still learning it's easy to get a burr on the knife. I like it a lot.

As a general rule, the thinner the grind, the better it will cut. Think about cutting a tomato with an axe....or a potato with an axe. It'll work, but a thin kitchen knife will be better. Same is generally true of kitchen knives...thinner = cuts better. There is some wobble to that though. I won't go into the wobble unless you want.

A thicker knife is not better for veggies no matter how you cut them.

The AS Laser from Richmond is supposed to be very nice....I've seen enough trusted reviews to be sure of that. By many accounts, due to it's thicker spine, it's not a true laser though. It's got a very thin grind at and above the edge though....so it cuts like a laser should.

Of the three you listed, I'd say the AS Laser simply because it's stainless clad and I believe you are looking for something with a little less care requirements.

Hi Chris, my AS Laser is pretty much ready. We're installing handles so I'm guessing we will have them ready for sale early next week. There are about 95 people signed up for email notification so if you want this one you need to act kind of quickly. I have 15 to sell so they may all sell in a couple days after we turn on the order button.

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